Eggplant Bhurta with Bell Pepper

Ingredient:
2 big Eggplants
1 big Bell Pepper of any color (Sliced)
3 green chilli chopped(optional)
2 tbs sambar powder
½ tbs mustard seeds
¼ cup tomato puree
3-4 tbs oil
Salt to taste
serves:6-8 people

Method:
1. Brush Eggplant with oil and poke few places with a fork and roast them. Either a)You can roast it directly on the gas burner, keep turning at regular intervals, until the skin becomes black or
b) You can take the eggplant on a plate and microwave it for 10 minutes and peel the skin and mash it properly.
2. Heat oil in a frying pan add mustard seeds in medium heat until it finished cracking. Add chopped green chilli and sliced bell pepper and sprinkle some salt and fry it for about 2 minutes. 3. Add sambar powder and stir it and add tomato puree and mix it properly.
4. Add mashed baingan ( eggplant) and stir-fry for 2 minutes and cover it and let it cook for another 1 minute.
5. Serve with any roti or rice of your choice.

Aloo Bhurta

Ingredient:
3 big potatoes boiled
¼ cup of butter milk
1 medium onion sliced
1 green chilli chopped thinly
½ tbs mustard seeds
2 tbs oil
Salt as per taste

Method:
1) Peel the potatoes and mash it properly with salt, minced green chilli and butter milk.
2) Hat 2 tbs oil in a frying pan and add the mustard seeds, allow it to finish cracking and then add the sliced onion and fry in low flame till color of onion changes brown.
3) Add the mashed potato to the frying pan mix it properly cover the lid and keep it for 2 minutes and then switch it off. It’s ready to serve.

Baigan Bhurta with green pea

Ingredient:
1 big Eggplant (about 1/2 lb)
1 can green pean (12 oz)
1 medium size onion chopped
3-4 green chilli chopped(optional)
1 tbs sambar powder
1 tbs mustard seeds
1/2 tbs turmeric
a pinch of hing
2 tomatoes chopped (about 1 ans 1/2 cup)
3-4 tbs oil

Method:
1. Brush Eggplant with oil and poke few places with a fork and roast them. Either a)You can roast it directly on the gas burner, keep turning at regular intervals, until the skin becomes black or
b) You can take the eggplant on a plate and microwave it for 10 minutes and peel the skin and mash it properly.
2. Heat oil in a frying pan add hing, mustard seeds in medium heat until it finished cracking. Add chopped green chilli and chopped onions and stir over medium heat and cover the lid and leave it for a minute.
3. Add chopped tomatoes and turmeric powder and stir-fry until the oil floats on top.
4. Add mashed baingan ( eggplant) and stir-fry for 1 minute. Now draint he water from the pea and add to the eggplant and salt and sambar powder and mix it properly and cover it and let it cook for another 1 minute.
5. Serve with any roti, I prefer this with chapati (indian roti).